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Rich Chocolate Cookies Recipe


1 1/3 cups sticky butterscotch chips

1 cup street corn syrup

2 teaspoons vanilla extract

1 cup chopped pecans

1/4 cup chocolate syrup

1/4 cup potato starch


Prepare cookies according to package directions, using corn syrup and potato starch only. Shape them into 1-inch squares using an electric mixer or the round cookie cutter in 8-inch by 10 inch glass pan.

Preheat oven to 375 degrees F (190 degrees C). Stick parchment papers on starting pan. Place cannoli on pan. Place jelly beans onto pan; brush evenly with melted chocolate syrup.

Bake for 10-12 minutes in the preheated oven. Allow cookies to cool slightly on pan. Allow cookies to cool completely on the baking sheet.


Kitrini Richirds writes:

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[S] These cookies were so bland I was probably going to give them away. After trying them, I actually made a rich choc cake for dinner and ended up adding some whipped cream and/or powdered sugar to make a darker chocolate cookie. You're really not going to like these. I made them after reading the reviews.. and Honestly, I think the choc level was actually too high. I personally consider a chocolate cookie a "Lemon Cheesecake" and not a "Peanut Butter Cup Cake". So if I were to make these again, I would adjust the amount of marshmallow on the bottom--maybe doubling the amount--and possibly halving the total number of cookies.
milimiti writes:

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really yummy! used 1/2 c. cocoa powder, 1/2 c. semisweet choc chips, 1/2 c. white chocolate, and 1/2 c. dark chocolate. i also skipped the seeds altogether and just put the cookie dough in my microwave for a few seconds to melt the chocolate before I move on to the next batch. i wouldn't change a thing but this recipe is definitely a keeper!
riby spirkli writes:

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these were tasty cookie buffs, I used dark chocolate chips due to my cookie needs,gave it a try and they were good, thanks for the post....